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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Srovnání metod stanovení výživové hodnoty masných výrobků a její uvádění na obale
 Podbřecká, Žaneta
The thesis Comparison of Methods of Determination of Nutritional Value of Meat Products and their Presentation on the Packaging consists of theoretical and practical part. The theoretical part deals with chemical composition of meat, description and division of meat products according to current legislation, packaging and labeling of foods and nutritional value. The last chapter is focused on laboratory methods of analysis of basic components of meat products. The practical part contains the physics-chemical and sensory analysis. The psychics- chemical analysis describes the laboratory determination of the dry matter, fat protein and salt content of selected meat products produced by the meat company Hadac and Zapletal s.r.o., and the differences between the results obtained using the used methods and the labeling on the consumer packaging. Sensory analysis deals with evaluation of selected meat products descriptors and comparison of results.
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Úroveň technologie a hygieny ve zpracovatelském masném podniku
 Podbřecká, Žaneta
Bachelor thesis deals with the Level of technology and hygiene in meat (processing) company. The first part focuses on European and Czech legislativ and describes the specific requirements for operators of the meat company. The main part of thesis pays attention to hygiene during slaughtering, preparation, in the processing of the carsase and hygiene in the production of meat products. It also deals with the most frequently used technological processes in the slaughtering, cutting and meat production. The final selection deals with methods used in assessing the quality of meat and meat products. The practical part focuses on technology and hygiene of meat production in small meat company Řeznictví a uzenářství Jan Pavlíček s.r.o. located in Náměšť nad Oslavou.
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